Chipotle Chicken Cups

November 3, 2009 by Ali

Chipotle Chicken Cups | gimmesomeoven.com

As much as I love creativity in the kitchen, and have no fear about testing out brand new recipes on a crowd (for better and worse!), there are days where I’m all about going with something tried and true. :) And when I found myself in need of a quick appetizer this weekend, happily reverted to this recipe. It’s been my appetizer “default” for many years, and is always a crowd-pleaser. Truly! I’ve never thrown or been to a party where each of these did not disappear!!

So if you’re looking for classy, charming presentation with big flavor and minimal prep — these chipotle chicken cups are for you! The original recipe was actually for chipotle shrimp cups, which I have made many times. But I, and others who chose to weigh in, always thought that the other ingredients always overpowered the shrimp. Didn’t seem worth it, so chicken it is. :) And while the original called for specifically chipotle-flavored salsa, I often just use whatever salsa is on hand and then add in a little chipotle powder. Love the subtle smoky-ness that it adds!

So break out the mini-muffin pan and give these a try!! Would love to hear what comments you receive on them. :)

Chipotle Chicken Cups | gimmesomeoven.com

Chipotle Chicken Cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 24 mini-cups

Ingredients

  • •24 wonton wrappers
  • •1 cup shredded cheddar-Jack cheese (or other favorite cheese)
  • •1 cup cooked chicken, shredded or small-diced
  • •1/2 cup roasted red bell peppers, diced (from the jar works well!)
  • •1 cup favorite salsa
  • •1/2 tsp. chipotle powder
  • •1/2 cup chopped green onions

Method

Preheat oven to 350F degrees.

Fit one wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.

Combine remaining ingredients in a medium-sized bowl. If it's fairly juicy (depending on your salsa), it's helpful to drain out some of the liquid before moving on.

Then add a pinch (about 1/2 Tbsp.) of cheese into each wonton cup, followed by about 1 Tbsp. of the chicken mixture. Then top each wonton with another pinch of cheese. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.

This recipe is adapted from My Recipes

(c) 2013 Gimme Some Oven. All rights reserved.

Chipotle Chicken Cups | gimmesomeoven.com

Ali’s Tip:

These little wonton “cups” could be the inspiration for about a zillion other ingredient combinations! Other fun fillings might be spinach+artichoke dip, taco fillings, brie+jam, tuna or chicken salad, hummus, etc., etc…. The possiblities are endless! :)

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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43 thoughts on “Chipotle Chicken Cups

  1. This will be the second Super Bowl party I’ve made these for. So easy, so good. And, they look fancy on the plate. I dice the chicken the night before and store in the fridge. Makes throwing it together really fast. Thanks!

    - Sarah

  2. I made these last year for a party and they were a huge hit! Is it possible to do the chicken mixture the night before and let it sit over night before putting it into the wontons right before baking?

    - Jenn

  3. I just tried making these with scallops instead of chicken: delicious! Thanks!

    - Carly

  4. I made these Saturday, smash hit!! I never even got to try one!! I couldn’t find the chipotle powder~ suggestions? I just subbed in chili powder. I didn’t have the mini cupcake tray (I used the normal sized pan), so mine didnt look quite like yours, but these worked out great! Thanks for sharing!

    - tgranby

  5. Hi!
    I am planning a housewarming party and I think these will be the perfect way to round off my menu! Just curious though, could I prepare the filling the night before? Thanks so much!

    - April

  6. really easy to make and look great on the party table. On the other hand the edges of the wontons were crispy (ouch crispy) and the bottoms a little soggy. Suggestions?

    - KSKY

  7. quick question…if I were to make these ahead of time and either heat them up or do the original bake right before serving, are they ok, or do they get soggy? thanks!!

    - Joanna

  8. Just wanted to pop in and say that I am making these again for Christmas appies prior to dinner. They were a huge hit at my grandson’s babyshower in the Summer. I made the shells ahead of tiem, let them cool and stored in ziplocs until I needed them..then poped them back into the mini muffin pans and filled them up. YUM! Thanks for the inspiration!

    - Sue in Canada

  9. Just wanted to know….in the event someone will answer this……2 years later!! :-)
    Can these chicken wonton appetizers be made ahead and served ‘ room temp’ as on a buffet table?
    Thank you for your website.

    - apreju

    • Hi there,

      I actually wouldn’t recommend making these ahead. They are best served hot right out of the oven. And if they sit too long, depending on how watery your salsa is, sometimes the bottoms can start to get a little soggy.

      However, you can prepare the baked wontons, and the (separate) filling ahead of time. Then just spoon them full of filling and pop them in the oven to warm and melt the cheese when you’re ready to go.

      Hope that helps! Thanks!!

      ~Ali

      - ali

  10. Oh, and I used a regular size muffin tin! Worked great!

    - paige

  11. I made this with pico de gallo and it was amazing! Wasn’t as much liquid in this as when I made them with salsa. I am going to try and freeze them and see how they do! =)

    - paige

  12. These look fantastic, I am wanting to make bigger ones for a birthday party as more of a main dish than an appetizer. Could you double this and use a 12 cup regular muffin pan? Would you just use two wonton wraps side by side and overlap them?

    - Rachael

  13. Slight correction. When you say to combine remaining ingredients, you need to correct that to not include the cheese. The cheese is not stirred in. Great sounding recipe.

    - Christine

  14. This sounds SO good and excellent for a light summer dinner with a salad. Perfection!

    - Manda

  15. Sounds so yummy!

    - Julia

  16. These look posh and yummy! I’ve not yet made them, but wanted to find out if anyone has made ahead and frozen them.

    - APREJU

    • Hi Apreju!

      I haven’t ever tried freezing these, but I’m a little concerned that (with the salsa) the wonton parts might get a little soggy after the freezing and then dethawing process. But I’m not sure — if you try it, would love to hear how it goes! Good luck!! :)

      ~A

      - ali

  17. What a great idea for a potluck. End of bowling is coming up this Thursday and we all have to bring something.. I can’t wait to try these, although I’m probably not brave enough to do the day of. Will probably have to try at least once before I bring them to others!
    -Sylvia

    - Cigars Online

  18. These are adorable! I love anything that is “individual”, I think it gives it more charm. Keeping this one mark for later.

    - meseidy

  19. I did the hawaiian theme with a bowl of pizza sauce on the side and they were a big hit- going to use this recipe in all kinds of ways :)

    - Debbie

  20. Just reaqd through your entire recipe collection and bookmarked your site- thanks for all the great recipes , can’t wait to try them out!

    - Debbie

  21. I know it says serve immediately but do they hold there shape after sitting out a while?

    - Debbie

    • Hi Debbie!

      These do hold their shape after sitting awhile, but I’ve found the bottoms get a little soggy after an hour or so. Probably depends on how watery your salsa is as well. Enjoy!

      ~A

      - ali

  22. These look totally yummy. I am also thinking of making these for a hawaiian themed party i am going to – using chopped canadian bacon,drained pineapple tidbits and mozzerella cheese

    - Debbie

    • And YUM!!! I was thinking about trying them with spinach and artichoke dip this weekend…but the Hawaiian theme sounds delicious too!! Fun. :)

      ~A

      - ali

  23. would it be possible to use tortillas instead of wonton?

    - elissa

    • Hi Elissa!

      Hmmm…never tried this with tortillas! My concern is that they probably would not get as hard as the wontons do (one they’re baked), in order to hold in all of the filling. That’s just my guess, though. Good luck!! :)

      ~A

      - ali

  24. What a cute finger food! Thanks for sharing your very creative ideas in the kitchen.

    - Thailand Breeze

  25. Hi, i’m back again…..just had to let you know I’m also making these for our New Year’s party. I got so many requests I couldn’t say no. =)

    - Erica

  26. I made these for appetizers for our Christmas Eve party. They were a HUGE hit! I’m so glad I made a double batch. Everyone wanted the recipe. Instead of typing it up I’m going to just email them the webpage so they can check out the rest of your yummy recipes. Thanks a million! ♥

    - Erica

  27. Hummm, I’ll look next time (previously, I sent the husband so who knows where he was looking). Thanks for the tip! Oh, I also used pretty runny salsa so I have a few changes for next time. Thank you!!

    - Mel @ this girl and that guy

  28. I tried this recipe for a party last weekend but had to use phyllo dough because I couldn’t find wontons! It worked just fine but some of them fell through the bottom. Any hints on where wontons are carried? Thanks!

    - Mel @ this girl and that guy

    • Hey Mel!

      Oooh – I’ve actually thought about trying it with phyllo dough before. Yum!

      Sorry to hear that some fell through the bottom, though. :( I imagine the wontons are just a touch stronger for that purpose. I’ve found them in most of my local grocery stores in the produce section before. Usually they’re in the refrigerated shelves near cold salad dressings, or fresh herbs — basically, right next to the refrigerated produce. If the employees don’t know what they are, ask about egg roll wrappers, and they’re usually side-by-side.

      Good luck! And thanks for trying the recipe! :)

      ~A

      - ali

  29. Hi There!

    We think your photos are absolutely mouthwatering…and we’d love to showcase them on Foodie Views of the Day!!! Foodie Views of the Day is a delicious feature on our website, FoodieView (www.foodieview.com). The idea is to provide fabulous foodies like yourself with an alternative space to share your food photo talents–and to give your readers and our users an opportunity to vote on their favorite pics. You can check it out here: http://www.foodieview.com/views/.

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  30. These look AMAZING!! I may have to try making them this weekend!! I’ve got a bachelorette party coming to my house next weekend…this might be a perfect treat!

    - Kristen

  31. I just finished eating these…EXCELLENT!!
    This recipe is a keeper!

    - Sherry

  32. this is one of the finest uses for wonton wrappers that i’ve ever seen. so clever and handy. chipotle is a catchword for me–if it’s spicy, i’ll probably love it!

    - grace

  33. Oh my heck these look good! I’m here via foodgawker. I can’t wait to experiment with these – thanks!

    - Donna